On a related note: The best part about a small kitchen is there isn't much to clean I always thought I was a terrible housekeeper but as it turns out all I need is a small house, a dishwasher, sparse furnishings, and my house stays clean really easily.
Have you ever tried fresh pasta? Anyone have any good pasta recipes I should try?
I'm addicted to these "pasta handkerchiefs." Delicious & so easy! http://www.nytimes.com/2011/01/12/dining/12minirex.html?_r=1&scp=3&sq=rough%20pasta&st=cse
ReplyDeleteSo awesome, Jordan!
ReplyDeleteYum on the pasta. Totally agree on the kitchen.
ReplyDeleteOhh, thanks for the link to the pasta machine! I have a tiny kitchen too (in Brooklyn) but really want a tiny pasta maker...perfect.
ReplyDeletegood recipe (as long as no one is allergic/opposed to clams), so delicious:
http://framed-mylifeonepictureatatime.blogspot.com/2010/03/linguine-with-clam-sauce.html
My husband actually used to make homemade ravioli for our now-7 year old, when she was a toddler and just started eating table food. Instead of stuffing them with cheese, he would put meats and veggies in them, and make them bite-sized for her. It was a great way to "fool" her into eating less appealing foods like spinach.
ReplyDeleteLooks delicious. I've never attempted fresh pasta, but you're inspiring me! And couldn't agree more about the kitchen!
ReplyDeletei've never made pasta but have always been so curious about people who do. awesome job! :)
ReplyDeleteMy US kitchen is roomy but the kitchen I used in Paris was super tiny too. It felt nice and cozy I loved it!
ReplyDeleteWe LOVE fresh pasta and make it all the time, but I just use a rolling pin. I've been wanting a pasta machine for ever. Is it worth it??
ReplyDeleteKayla
Freckles in April | a modest clothing blog
You haven't lived till you've had fettuccine alfredo with everything homemade. Gaahh yummy!
ReplyDeleteI love homemade pasta. I can't eat anyone else's lasagna and fully enjoy it. This is my fave lasagna recipe: http://www.kitchassist.com/explore/recipe/classic-cheese-lasagna1
ReplyDeleteSmall kitchens are the best! What a cutie assistant you have. ;)
ReplyDeleteWe did the same thing you did and I think we have the same machine. But it was prb our last attempt as it was such a pain :-( My husband did not like the kneading part...but I'm sure our KitchenAid would do all of it...but he didn't use it. Maybe we will try again...
ReplyDeletePeople always think we're nuts when we say we want a smaller house. Less is totally more!
ReplyDeleteWe love to make the basic recipe and then add fresh herbs (basil is a favorite). You just fold them into the dough as it gets thinner and then roll a couple more times before cutting.
I've also always wanted to try chocolate pasta with a mascarpone sauce. Might have to get the pasta machine out this afternoon...
the perfect accessory to a tiny kitchen…why, a darling little boy to put in it, of course.
ReplyDeleteFirst, I love your blog! I visit daily.
ReplyDeleteSecond, I am addicted to homemade pasta too. It just doesn't compare to the packaged stuff. I have been making whole wheat pasta. Here's the recipe: http://fauxmartha.wordpress.com/2011/01/10/homemade-pasta-noodles/
Third, I agree—tiny kitchens are not so bad. But I still can't manage to keep it clean :)
I think my baby fever is starting up again because every time I see a picture of Roman I squeal/swoon/gush and want to have my own little boy to cuddle with.
ReplyDeletethis all looks so diviine. I love seeing your little guy checking out the pasta. Your hair, outfit, & apron look so great especially for living in France!
ReplyDeletelovely! and i can also agree on the smaller kitchen thing. :)
ReplyDeleteMy mother-in-law makes homemade pasta all the time - she even teaches a class on it. She has some yummy recipes for whole grain pasta, and homemade ricotta cheese gnocchi on her blog.
ReplyDeletehttp://delinasbodaciouseats.blogspot.com/2010/04/multi-grain-pasta.html
http://delinasbodaciouseats.blogspot.com/2010/06/ricotta-cheese-gnocchi.html
i need to try to make my own pasta!
ReplyDeletei like your milk maid braids :)
i'm pretty sure that i would benefit from a smaller house to clean. i'm waiting for my kids to grow up to help me. then when they move out, we'll be back to a smaller place (but they are the ones making the messes).
ReplyDeletelove the idea of making my own pasta!
I love making homemade pasta - as you say it is so easy and it is so superior in taste. I must get my machine out, you have inspired me not to be so lazy. Perhaps it is the cleaning up that puts me off (and that's not really a big deal).
ReplyDeleteWhat a cool idea for drying out the pasta! Did you just stick dowels or wooden spoons in your cabinet, or is that some secret trick of your new kitchen?
ReplyDeletelooks very fun and look at your lil boy who helped you by the kitchen...too darn cute! :)
ReplyDeleteI love Paris kitchens! So fabulous.
ReplyDeleteyou know you've got a pasta addiction when simply looking at photos of fresh pasta makes your stomach rumble. (really happened.)
ReplyDeleteCheck out Jamie Oliver's first cookbook. Lots of suggestions for fancying up homemade pasta. I add chopped herbs to make it pretty and beet juice if you want dramatic red pasta! Yum! I lived in Paris once many years ago as well. It is my favorite city on earth. I also live in SF currently...I think my 2nd favorite city.
ReplyDeletesuper easy and i love the texture!!
ReplyDeleteHomemade cavatelli
Ingredients
2 cups unbleached all-purpose flour
1/2 cup fine semolina flour
1 teaspoon salt
3/4 cup warm water
Preparation
Place the semolina and all-purpose flour and the salt in a mound on wooden board, make a well and slowly add water and incorporate with a fork.
On a lightly floured surface, knead the dough until it is smooth and elastic, about 5-8 minutes.
Line 2 large jelly-roll pans with clean dry dish cloths or napkins. Dust the cloths lightly with flour. Cut the semolina dough into 8 pieces. Take 1 piece and keep the remaining pieces covered with an inverted bowl as you work. On a lightly floured board or countertop, roll the piece into a long rope about 1/2-inch thick. Cut the rope into 1/2-inch lengths. Hold a dull-bladed knife with a rounded tip in one hand with your index finger pressed against the blade of the knife. Flatten each piece of dough, dragging it slightly so that the dough curls around the tip of the knife to form a shell shape.
Place the cavatelli to dry in a single layer on the prepared pans while you continue with the remaining dough.
Serving Size
Makes 1 pound of dough
No recipes but there's a great little shop on Rue Claire that sells amazing fresh pasta.
ReplyDeleteFresh pasta is amazing. I just tried it two weeks ago at my Mom's. She does 1 egg + 2/3 cup flour ratio, then adds herbs like oregano, etc. She made lasagna and it was unbelievable superior the fresh noodles were. She bought her pasta maker on Ebay for $15, the kind that clamps onto her counter.
ReplyDeleteI always say I should have been born Italian! I love making fresh pasta...although sometimes a packet is just too easy!
ReplyDeleteHere is the "recipe" I use - super simple.
100g plain flour (approx 3.5oz)
1 egg
for every person you are preparing for.
Use 90g of the flour to start with, add egg till dough forms. May need to add the extra flour depending on the size of eggs use. Better to be drier than wetter though.
Knead till it gets kind of silky approx 5mins (while thinking happy "Little House on the Prairie, I make my pasta by hand" thoughts..)
Run through the pasta machine. Dry. Boil in salted water.
SOOO good!
I had a very tiny condo in the city once and I didn't own much and I kept it immaculate for 5 years. My house is a mess unless I have people over. If you pop by though, you are welcome to visit my mess.
ReplyDeleteLovely Pasta!
I love those cheeks on Roman.. so cute.
ReplyDeleteMaking fresh pasta is addicting once you see how easy it is and how awesome it tastes.
ReplyDeleteMay I just say that your bangs look fabulous in that photo and you've got me thinking again about getting them. Lovely.
ReplyDeleteOh and of course yes, homemade pasta looks fantastic and delicious!
I have been wanting a pasta maker!
ReplyDelete♥ theMRS.
Just a few quick thoughts on office bathroom {etiquette}
Oh Jordan. How fun. I love homemade pasta! Here's one of my fave recipes:
ReplyDeletehttp://achowlife.com/2009/02/go-green-with-homemade-pasta.html
Enjoy! xo
I love homemade pasta. It tastes so fresh interesting enough. ;)
ReplyDeleteMartha has great mint and goat cheese ravioli. I saw it in a magazine. She must have it online. Yum.
ReplyDeleteI was never so efficient a cook as I was when I had 18" of workspace.
ReplyDeleteMore pics of your Paris adventure, please!
Love it...and I'm wishing my husband and I had jobs that could be as flexible as yours, so we could take our kids overseas for a year, too! (Damn government employees).
ReplyDeleteAnyway, I love Marcella Hazan's green lasagna. It uses her insanely good bolognese, and then homemade noodles with spinach. It's fabulous.
The secret is to take the eggs out the fridge a couple of hours before you use them, because straight out of the fridge don't mix well with the flour. I use as Jordan - Polkadot Prints, 1 egg for 100g of flour.
ReplyDeleteThen I (being italian, born and lived in Rome 3 decades and more) had to look on wiki what Fettuccine Alfredo are:
http://en.wikipedia.org/wiki/Fettuccine_alfredo
It looks to be fettuccine with butter and parmisan cheese, in their american tourist version. And this is SO disappointing...
Alex
We're living in Italy now, and my Spanish husband loves to make pasta! We use the same "recipe" as Jordan - Polkadot Prints & Anonymous (egg + enough "00" flour to make it feel right). On fancy days we'll add in some puréed vegetables (especially squash when it's in season) and then just add more flour to get the consistency right again. Since you're already in France, check the big grocery stores for tubes of tomato/basil/whatever purée (I've seen them in both Spain & Italy and imagine they'd have them in France as well), as it's a concentrated version and you could get lots more flavor for not a lot of "liquid" (as opposed to making the purées yourself, which tends to be very liquidy).
ReplyDeleteNext step: making the pesto yourself, too! I don't like the basil pesto you buy already-made in jars, but *love* the garlic-heavy stuff my husband makes with a mortar & pestle. It's so worth the effort!
(I'd love to get a pasta-cutting machine like that one you have... we've been cutting it by hand so far, but a machine would be so much easier!)
I noticed the same thing when I was in a tiny room in india for 4 months. Lots easier to keep it clean, especially when 1) you need to roll up your bed daily because of dust and 2) all your clothes are the same shape and fold up on shelves!
ReplyDelete